超高压联合高温挤出处理对发芽藜麦凝胶性质的影响  

Effect of Ultrahigh-Pressure Combined with High Temperature Extrusion Treatment on Gel Properties of Germinated Quinoa

作　　者：张传智 张艳 田海娟 ZHANG Chuanzhi;ZHANG Yan;TIAN Haijuan(School of Grain Science and Technology,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林工商学院粮食学院,吉林长春130507

出　　处：《食品安全导刊》2024年第35期118-121,127,共5页China Food Safety Magazine

基　　金：吉林省教育厅科学研究项目(JJKH20190801KJ)。

摘　　要：本文通过单因素以及响应面试验优化得到超高压联合高温挤出处理发芽藜麦的最佳工艺条件为超高压强448 MPa、超高压时间10 min、挤出温度151℃。在此条件下,藜麦凝胶强度为246.5 g。本研究成果有利于扩大藜麦在食品工业中的应用范围。In this paper,the optimum process conditions of high pressure combined with high temperature extrusion for germinating quinoa were 448 MPa,10 min and 151℃by single factor and response surface tests.Under these conditions,the gel strength of quinoa was 246.5 g.The results of this study are conducive to expanding the application range of quinoa in food industry.

关 键 词：藜麦 凝胶强度 响应面 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]